I had a brilliant idea tonight for dinner. I decided to take the Pumpkin, Sage Ravioli I bought at the market and DEEP FRY it !
Then I made a Cream Sauce for the top.
The sauce was:
sauteed 1/2 white onion in butter until very tender
heavy cream 1 cup
1/2 cup sweet white wine
1 tbsp. honey
I topped the dish with toasted, chopped hazelnuts.
This was EXCELLENT!!
That is why I am submitting this to Ruth for her Presto Pasta Nights.